Pho Noodle Soup
by Joseph Margate
Clink
Turnip Casserole
by Kevin Long
Tosca
Ricotta Dumplings
by Camillo Diaz
Taranta
Pumpkin Bisque
by Joe Dunn
Island Merchant
Steak and Eggs
by Steve Butters
Flat Iron Tapas
Fresh Corn Soup
by Jim Solomon
The Fireplace
Tomato Salad
by Chris Parsons
Catch
Nougat
by Maureen Kilpatrick
Oleana
Corn Soup
by Jeremy Sewall
Lineage
Pineapple Gazpacho
by Marc Porcaro
Top of the Hub
Steak and Potatoes
by Steven Brand
Upstairs On The Square
Radish Salad
by Tony Maws
Craigie Street Bistot
Miso Glazed Salmon
by Daniel Bruce
Meritage
Beet Salad
by Will Gilson
Garden at the Cellar
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Recipe
of the Week features simple, practical recipes accented with
a top chef's personal touch. This week, Joe Dunn of Island Merchant shares his recipe for Caribbean Pumpkin Bisque.
Caribbean Pumpkin Bisque (Serves 4)
By Joe Dunn |
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| Ingredients |
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0.25 |
cup |
butter |
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2 |
large |
Vidalia onions, sliced |
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1 |
- |
leek |
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2 |
- |
cloves garlic, chopped |
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0.50 |
teaspoon |
cumin, ground |
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0.50 |
teaspoon |
coriander, ground |
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1 |
teaspoon |
jerk seasoning |
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3 |
pounds |
Calabaza, seeded, peeled and diced (use Butternut Squash if not available) |
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2 |
quarts |
chicken stock |
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0.50 |
cup |
white wine |
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2 |
teaspoons |
salt |
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2 |
teaspoons |
pepper |
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8 |
sprigs |
thyme, stems removed |
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| Preparation |
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1 |
Melt butter in large stock pot. |
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2 |
Add sliced onions, leeks, and garlic and carmelize - careful not to burn. |
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3 |
Add all spices, stir 2-3 minutes. |
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4 |
Add Calabaza and chicken stock, bring to a boil, then lower to a simmer. |
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5 |
Cover and simmer for 45 minutes. |
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6 |
Add the wine and bring to a low simmer again for 20 minutes. |
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7 |
Remove from heat, let cool for 45 minutes. |
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8 |
Blend until smooth in a blender. |
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9 |
Add salt and pepper to taste, garnish with thyme. |
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